Dear Coffee, This Is Why We Love You

Wake. Roll. Stand. Walk. Kettle. Water. Coffee tin. Cafetiere. Two spoons. Hot water, not 3445401448_0de5016d5b_b.jpgboiling. Gently stir. Wait……………….and plunge.

So archaic, so basic, so simple. The Coffee Ritual.

But in this era of ‘clean eating’ how can something that is so good not be bad for us? How often do we hear that we should cut out caffeine, because it is a toxin poisoning our bodies?

We all know that coffee wakes us up. Scientific research shows that caffeine increases alertness, concentration, vigilance, improves mood, reduces perception of pain and increases time to fatigue. These effects can be so positive, that in elite and professional sport, we actively harness this potential to legally improve athletic performance.

But is your coffee habit actually good for you? 

Coffee beans, as well as the brew, are a very rich source of polyphenolic compounds, specifically chlorogenic acids (CGA). 
Research shows that CGA has a wide range of potential health benefits: anti-diabetic, anti-carcinogenic, anti-inflammatory and anti-obesity. There is also growing evidence that coffee can reduce or delay the onset of Parkinson’s Disease and Alzheimers.
CGA is an antioxidant meaning it can help prevent cellular damage from free-radicals that occur with pollution, smoking, eating unhealthy food and drinks, strenuous exercise and as a byproduct of normal metabolism. It’s also thought that polyphenols contribute to the body being in an anti-inflammatory state, which is associated with a lower risk of several chronic diseases.
Based on the evidence from 34 studies from 2010 – 2016, coffee consumption in moderation, is safe and may be beneficial in both healthy persons as well as people with high blood pressure, cardiovascular disease, heart failure, cardiac arrhythmias and diabetes. Therefore, coffee restriction may not be warranted for these patients, although some caution should be exercised in some people sensitive to caffeine.
cup-latte-coffee

 

Is ‘fresh’ coffee better than instant and decaffeinated coffee?
  • There is a broad range of CGA in coffee that you can buy
  • Coffees which are roasted to a lesser extent or which contain a proportion of unroasted coffee have more CGA 
  • Surprisingly, there was no difference in CGA between instant coffee in a jar and coffee made by a cafetiere
  • Decaffeination seems to have little or no effect on the CGA content 

 

More fascinating caffeine body facts: 

  • Caffeine is absorbed rapidly and totally in the small intestine in less than 1 hour
  • In women, the metabolism of caffeine is slower during pregnancy, as well as when taking oral contraceptives. This means that the effects of caffeine a felt for longer.
  • Cigarette smoking doubles the rate of caffeine clearance by increasing the liver enzyme activity, which may be one of the explanations for the higher rate of caffeine consumption among smokers!
  • Coffee reduces the absorption of Levothyroxine (a common medication for hypothyroidism which should ideally be taken on an empty stomach)
  • Excessive caffeine intake may increase ‘unstable’ bladder in women i.e. suddenly being desperate for a wee
  • Dehydrating effects of caffeine are not likely to have adverse consequences for healthy adults who normally drink caffeine

 

Any negatives? The effects of caffeine in coffee is variable, depending on the sensitivity of each individual. This is because caffeine is primarily broken down in the liver by an enzyme called cytochrome P450 oxidase. Depending on your genetics, some people have more of this enzyme than othersSome people find they get jittery after a few sips. Other side effects include insomnia, irratibility, headache, abdominal cramping and diarrhoea.

So, it’s best to know your own body and how much caffeine you can tolerate. If you have a good tolerance, limit yourself to a maximum of 6 cups per day. Certain groups such as pregnant women and children should limit the amount. Pregnant women should have no more than 200mg of caffeine per day (approximately 2 cups of coffee).

 

 

 

 

Advertisements

Chia Seeds – too good to be true?

I’m a bit slow to join the Chia Seed Party. Any health foodie worth their Instagram followings is raving about virtues of this little seed, with beautifully styled photos to match. Food bloggers and writers are telling us that they are “the most nutrient dense food in the natural world”, “high in protein”, “an omega-3 superfood”, “high fibre”. Are these claims too good to be true?

th-3.jpeg

There will always be little alarm bells ringing in my head with the claim of a particular food being ‘super’. All health professionals, including dietitians, need to be cynical about sensationalist headlines for any food. It is our job to question everything we read – from published scientific research to online food blogger articles.

There are hundreds of potential ‘super foods’ – mostly fruit, vegetables, whlolegrains, fish, nuts, seeds…….and the more variety of these you can get, the better. Focusing on any one food as having specific effects on long term health is usually not supported by good enough scientific evidence. I’m thinking chia seeds, goji berries, acai, wheatgrass etc. As well as some outlandish health claims, there is often the price tag to match. Their popularity is usually more to do with great marketing & PR, magazine and newspaper editors looking for ‘the next big thing’ to grab readers’ interest, and of course, celebrity endorsements.

Chia Seeds – worth the hype?

Here are some of the health claims:

Gluten free – true, so good for people with Coeliac Disease or non-coeliac gluten sensitivity.

High in Omega-3 fats – true, but not the ‘best’ kind. Chia seeds contain alpha-linolenic acid, the omega-3 fatty acid found primarily in plants. This is not the same as the very beneficial omega-3 fats that are found in oily fish. Our bodies cannot use the chia seed version of the omega-3 very well, so won’t have the same health benefits.

High in Protein – falseChia seeds are 16% protein and do have a good range of essential amino acids (the building blocks of protein). However, they are not high in protein per se. To obtain a decent amount of protein from chia seeds, you would need to eat a lot of them. One portion of chia, about 30g dry weight, only has about 5g of protein. To get a decent 20g of protein, you would need to eat 4 portions which would give you over 500kcal.

High in Fibre – true, there’s no disputing the excellent fibre content. A whopping 13g per portion. The seeds absorb a high volume of liquid, and become quite gelatinous (just like flaxseeds), so fabulous for helping with constipation, and they are low FODMAP so shouldn’t cause bloating.

High in calcium – true, however.…………the vitamin and mineral content of chia seeds may be misleading, because of the seed’s indigestible hull that likely prevents the absorption of many of these micronutrients. Ground chia seeds may overcome this limitation, but no studies have investigated the bioavailability of chia seed nutrients.

So although many of the health claims are sensationalised, chia seeds can benefit health and are great to be included in a healthy diet.

So what do they taste like? I tried them out for the first time in a popular recipe which has nine thousand likes on social media (see below). I asked my friend Aileen what she thought: “Chia seeds? Never heard of them” she said. “They look like frog spawn”. To me, they tasted like it too. But loads of people seem to love them!!!!

You can also use them like flaxseeds: sprinkle them over muesli, add in to porridge, or blend in to smoothies, yogurt or soup.

Chia Seed Banana Breakfast

IMG_2978
Ingredients
  1. 300ml vanilla soya milk
  2. 1 banana, ripe
  3. 1/2 tsp Cinnamon
  4. 1/4 cup Chia Seeds
Instructions
  1. In a medium size bowl mash or slice the banana.
  2. Add the remainder of the ingredients and stir until combined.
  3. Cover and put in the fridge overnight – or at least 2 hours
  4. (Try to) enjoy!

FullSizeRender-2

 

KFC – can fast food be fit food?

Call it a mid life crisis, but I’ve recently started stoking up the social life with a night out every fortnight or so. With only weeks to go until my 39 turns to in to forty, and with significantly more childcare on hand (thank you parents, sister and cousins!) it would be silly not to.

Usually a conversation in the pub eventually gets to “what do you do?”, or hilariously (well, it seemed the funniest thing I’d ever heard after a few Bushmill Mojitos): “What is your role in life?”

When I tell people that I am a dietitian, a lot of people ask the ‘Which Is Better’ question e.g.  “gin with slimline or fat tonic?”, “Guinness or beer?” or “what’s the least bad thing to have from the take-away”.

So takeaways: can fast food be fit food?

Purely for research purposes, today, I attended one of the best fast food joints Bangor Ring Road has to offer: KFC@Balloo.

What was the healthiest/least ‘bad’ thing on offer?

I had been slightly terrified that I was going to have to get one of those great big buckets that used to be advertised on TV in the 80’s. How things have changed! It felt like a chorus of angels had descended when I spotted the KFC Rice Box. It looked remarkably similar to the boxes you can get in Leon – a healthy fast fast food mecca in snazzy London.

 

 

Original Recipe Rice Box: in a box, there was a large portion of rice, a crispy chicken fillet, some salad (lettuce and tomatoes), a dollop of tomato chutney on the rice, and a splash of creamy dressing on the lettuce.

 

KFC Rice Box Adult Recommended Intake per day
Calories 500 2000
Fat 17 70
Saturated Fat 2.3 20
Carbohydrates 64 260
Protein 28 50
Salt 2.5 6

 

  • Taste: It was quite tasty indeed. The chicken wasn’t at all dry, the rice was flavoursome, the lettuce was crispy and the tomatoes great too (I am clearly not a food critic with extensive foody vocabulary!)
  • Nutrition:
    • the rice provides a good source of carbs (although there was a bit too much for me so I left about half).
    • great amount of protein from the chicken
    • the chicken has been deep fried so higher in fat than a grilled fillet, unfortunately KFC doesn’t have this option. I guess that’s reasonable as the joint is has ‘fried chicken’ in it’s name.
    • the salad provides about one of your five a day of fruit/veg
    • Horribly high in salt, giving you almost half of your recommended daily salt intake. The salt is probably what makes the rice so tasty.

KFC Nutrition Guide

How to ‘health it up’:

  • add a bottle of water
  • add a side of corn on the cob to double your veg intake
  • only eat half the rice, unless you’re very hungry or have just been working out
  • remove the crispy skin from the chicken
  • DO NOT add any more salt
  • DO NOT add chips or Coke

As a post sport/exercise/workout recovery meal, this is pretty good. It provides a decent amount of carbs, protein, and veg. The salt can be a good thing if you are a heavy sweater.

So how does it compare to healthy restaurant Leon’s box? Well, Leon has lots of different versions, but typically, there isn’t a massive amount of difference when comparing calories and overall fats. The KFC one is higher in salt and carbs (probably due to the big portion of rice), but as a positive KFC is higher in protein. Leon’s usually also contain healthy fats from avocado, olive oil and seeds.

Would I get this again from KFC? Yes, sure I would. Thumbs up 🙂

Smoothie Bowl

6216be92664c268834e07ac1a29edd4aThis is something I make in seconds for my kids as a very healthy pudding. They love it. It’s somewhere between ice-cream and a smoothie. For me, I sometimes have it as a breakfast. I add a handful of oats, and if I’ve just had a bike or run, a scoop of protein powder.

Why it’s great:

Yogurt: calcium, protein, good bacteria for the digestion Berries: antioxidants,
phytonutrients and fibre. Oats: for slow release energy, soluble fibre, B-glucan cholesterol lowering, carbs for replacing muscle glycogen stores post workout. Protein powder: 20g extra protein post workout for muscle recovery and maintenance, also keeps you feeling full up for longer. 

Ingredients:

  • frozen berries: 1 big handful per person
  • Oats: 1 small handful per person (about 30g)
  • Natural yogurt: 3 tablespoons per person
  • Honey: 1/2-1 teaspoon per person

Method: whizz up in a blender, in my blender I’ve to give it a shake every few seconds to get all the ingredients down to the bottom.

Eat with a spoon!img_1066.jpg

If you use a flavoured yogurt, there’s no need to add honey as it should be sweet enough already.

 

Here’s what I used this evening……

Trans Fats – what do I need to know?

I’m always being asked about fats…….”which fats are good” or “which fats are bad”. While it is clear that we all need to include some fat in our diets to remain healthy, not all fats are equal.

What are trans fats?

3128443786_37474facb8_b.jpg

Trans fats are the baddies, the grizzly little gremlins of the food world. They are:

  • Artificially produced as an ingredient for biscuits, pies, cakes and fried food
  • Produced when vegetable fats are subjected to a very high temperature e.g. takeaway foods
  • Naturally occurring in small amounts in dairy e.g. cheese and cream

Health concerns about these fats has recently led to many UK manufacturers reducing the amounts of trans fats in foods. In 2006 United Biscuits, who produce McVities, KP and Jacobs ranges, removed trans fats from their products. Marks & Spencer, as well as many other supermarket chains, also banned the use of trans fats in own brand products.

Why are trans fats bad for me?

Trans fats raise levels of ‘bad’ LDL cholesterol and reduce the ‘good’ HDL cholesterol. Trans fats also increase levels of another form of blood fat called triglycerides. All of these effects of trans fats can raise your risk of coronary heart disease (CHD).

Trans fats appear to increase risk of CHD more than saturated fats, and so are potentially worse for our health.

How do I know if a food is high in trans fats?

ConfusedYou need to check ingredients lists for partially hydrogenated fats.

A ‘hydrogenated fat’ does not contain trans fat, only ‘partially hydrogenated fats’ contain trans fats. If a food product contains partially hydrogenated fats or oils, it will almost certainly contain trans fats too, and the higher up the list the fat or oil appears, the more trans fats the product is likely to contain.

Many manufacturers now avoid using hydrogenated fats or have reduced the amount of trans fats in their products to very low levels.

 Unfortunately for takeaway food in can be harder to tell as nutrition labelling may not exist. Big takeaway companies like McDonalds have removed artificial trans fats from their menus, however, small takeaway outlets may still use trans fats for cooking.

Take home message……

The good news is that in the UK intakes of trans fats are on average lower than the guidelines. In the last 20 years, levels of trans fat in food have reduced considerably.

However as part of a healthy diet, you should aim to keep the amount of trans fats to a minimum. In general trans fats may be found in takeaways, cakes, biscuits, hard margarines, pastry, pies and fried foods, all of which are the types of foods to limit when choosing a healthy, balanced diet.

Idiot Proof Poached Eggs

Eggs are one of the most nutritious foods that you can eat: high in protein, omega 3 fats, lutein, choline, all the B vitamins, as well as vitamins A, D, E, K, and iron.

Poached eggs should be one of the easiest, cheapest and healthiest meals. But it can be hard to not end up with a watery pile of mush. There is a lot of advice out there on how to achieve the perfectly poached egg: the freshest eggs possible, adding vinegar to the water (am I the only one to end up with vinegary eggs?!) or the ‘swirling the water’ method.

For the first time in my 39 years, I came across this genius method for the perfect poached egg. Or for 10 poached eggs if you need that many!! It’s idiot proof, which is a stroke of luck for me.

8678C49D-A30A-4535-8ED0-9D8596ED8EC0

Location: a big family brunch at my cousin Wendy’s house in Holywood – that’s Holywood in N. Ireland; rather than Hollywood, California :). There were 13 of us so that’s a lot of eggs to poach! I was a bit skeptical as this clingfilm escapade unfolded in the kitchen, but trust me…..

 

Here’s what you need:
egg(s)

cling film

any cooking oil4820A52D-F11E-49D0-B839-BDF5C02AA2B7

Ramekin, or small bowl

  1. Boil some water in a small sauce pan. Once boiling reduce to a simmer

 

  1. Tear some cling film, about double the width of the ramekin

 

  1. Oil the cling film by dribbling in a few drops of the oil. Spread around with your fingers or a pastry brush

 

  1. Break the egg in to the cling film

 

  1. Gather up the edges of the cling wrap and twist, making sure that you have the egg enclosed well. You can secure it with a little elastic band or something similar.F593DFC8-DBA5-40ED-ACE0-CAEF8944851B

 

  1. Place in the simmering water until the egg white has set. Put as many of these little parcels in the water as needed (use an appropriately sized saucepan to fit them in obvs)

 

  1. Lift the egg out of the water using a spoon and cut away the cling film

TA DA!!!!

A Short Cut Saviour Meal

Nutrition Nuts, Food Evangilisim, Nutritionally Holiness. These are all good descriptions for people who are absolutely convinced (and will try to convince you too) that their way of eating is the only way to health and happiness. Unprocessed whole foods may be the ideal, but in reality, life can get in the way.

A few weeks ago I was working on the cancer wards at Belfast City Hospital, filling a gap inIMG_0095-1 the staff shortage for a couple of months. At the same time I was single parenting three ‘lively’ children, shopping, cooking, cleaning, refereeing sibling rivalries, homeworks etc. etc. blah blah

Sometimes we need food that we can just throw together in minutes, pulling stuff from the cupboard and not requiring a recipe book. This pasta meal is one of my saviours.

 

th-1

Cooked Pasta

Tin of tomato soup

Tin of tuna

Grated carrot, onion and cheese

 

In a frying pan with oil, soften the grated carrot and onion (and what ever extra veg you would like to chuck in). Add the tin of tuna, and the tin of soup. Stir in to the cooked pasta. Sprinkle with the grated cheese.

If I was a nutrition nut, I’d say that tinned tomato soup is loaded with salt and sugar. In reality, I use the reduced salt version, and the tin is divided between 4 of us. A wee bit of the ‘bad’ stuff can help the really good stuff go down more easily 🙂

 

 

 

%d bloggers like this: